Food news: Swan Teasmade and Willie’s Cacao

You’ve watched her on the telly, marvelling at how anyone in such a white
shirt can remain unspattered for a whole cookery programme. Not to mention
the hair… how does it stay up? And the smile. When it comes to looking good
in a kitchen, Pascale is in a class of her own. It helps that she’s an
ex-model, of course… but – can she cook? Sadly, yes. This woman can do
anything, as is proved here in her third book, a collection of recipes that
aim to provide simple, speedy food for midweek suppers – Sri Lankan
chicken curry, goat’s cheese quesadillas, seared tuna steaks and so on.
Roasted new patatas & chorizo bravas makes a great small lunch – just don’t
wear a white shirt when making it.

Roasted new patatas & chorizo bravas with aïoli serves 2

Ingredients

500g baby or new potatoes

olive oil

400g tin chopped tomatoes

4 tbsp balsamic vinegar

1-2 tsp smoked paprika

1-2 tsp caster sugar

150g chorizo ring, peeled and roughly chopped

150ml aïoli

a small handful of flat-leaf parsley

• Preheat the oven to 220C/gas mark 7. Put the potatoes into a
large roasting tin – if using new potatoes halve them first.

• Season and drizzle with oil. Roast in the hot oven for 20
minutes.

• Pour the tomatoes into a medium pan over a medium heat. Add
the vinegar, paprika and sugar to taste, a drizzle of oil and salt and
pepper. Simmer for 15 minutes, stirring occasionally. Toss the potatoes a
bit. Add the chorizo to the tomato sauce for the last five minutes of
cooking time.

• Once the potatoes are crisp and golden outside and tender
inside remove from the oven and tip on to a serving platter. Take the tomato
sauce off the heat and adjust the seasoning. Pour over the potatoes, top
with the aïoli and tear over the parsley leaves.